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Swiss Steak Rules – Perfect Cold Weather Comfort Food

Posted by Nads on February 28, 2014

sensastional_swiss_steakThese brutally cold winter nights sometime leave me aching for a bit of tasty comfort.  This is the perfect dish for this weekend, pure hearty, soul food.  The other bonus?  This cut of meat is super inexpensive – you could feed a family of four for under $15 bux when this cut is on sale.  This may actually make my Oscar night menu – pure comfort food, made in advance, super cheap price, hearty, tasty and delish with a glass of red.  Cozy dinner awesomeness!  Get the recipe details here…

swiss_steak_meat_prep

1st step is always to prep your meat.  I start with a Sirloin Tip Roast.  When these are on sale they are very, very inexpensive.  I usually buy a roast and slice into 1 inch thick pieces.  I then pound the meat with a tenderizer, season it with some salt, pepper, and dried herbs, dredge in flour and sear in a frying pan.  Now your meat is ready to go into the oven!

To prep meat:

salt and pepper to taste

dried herbs, rosemary and thyme for seasoning

flour for dredging (2 tbsps)

Once meat is seasoned, sear on both sides on high in a frying fan with 1 tbsp oil.  Set aside.

Swiss Steak:

Preheat oven to 350.

Take 1/2 cup white wine, 2 cups chicken broth, 1 onion finely chopped.

Bake for 1.5 hrs.

Remove meat.

Take residual juices, heat over medium heat, add 1 tbsp corn starch and reduce until gravy develops.

roast_mushrooms

Prep mushrooms:

2 packages sliced portobello mushrooms

olive oil

salt and pepper

1/2 bunch parsley, chopped

Spread mushrooms out on baking tray.  Season with salt and pepper, olive oil.  Broil for 15 minutes.  Remove from tray and sprinkle with parsley.  Add to gravy.

Prep some rice, mashed potatoes, pasta or polenta.  Place two pieces of meat on top of your starch, top with mushrooms and gravy, finish will some additional parlsey and serve immediately.

Delicious!

 

 

 

 

 

 

 

 

 

 

 

 

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